Monday, April 23, 2012

These soft-tender moist brown beech mushrooms本占地菇 not only marries well with tender perfectly cooked broccoli; they also lend hints of earthy notes to the fresh broccoli.

Brown beech mushrooms are available in Asian (Chinese, Japanese, Korean) supermarkets in California - e.g. 99 Ranch, Mitsuwa. I have not had any luck in Whole Foods Market, Trader Joes, or Sprouts supermarket at this time.

Broccoli and Brown Beech Mushrooms Stir-Fry 西兰花清炒本占地菇Ingredients:

2 stalks green onions, white part and green part separated, and finely chopped

1 tbsp finely minced garlic

2-3 thin slices ginger

1 pack organic beech mushrooms

2-3 handfuls broccoli florets lightly blanched

1/2 tsp of soy sauce

2-3 tbsp of water

Directions: Heat a little cooking oil in a pan or wok, fry and aromatize white portions of the green onions, and ginger, then add in mushrooms and garlic and saute.

Add soy sauce into the mushrooms mixture and fry briskly. Add water during saute, cover the pan so that the steam will cook the mushrooms. After about 8 minutes, the mushrooms are cooked, add in blanched broccoli, and green parts of green onions, saute to combine well. Allow the remaining liquid in the pan to sizzle (and evaporate) . Ground white pepper to taste.

This can be such a grease-less saute/stir-fry that is no lack of fresh flavors.